Summer Vegetable Ragout With Carrot-Ginger Sauce

Ingredients for Summer Vegetable Ragout With Carrot-Ginger Sauce

• 3 tablespoons vegetable oil, divided

• 1 small onion, chopped (about 240ml )

• 1 small carrot, peeled, chopped

• 1 stalk lemongrass, coarsely chopped and pounded with meat mallet to flatten slightly

• 1 1-inch piece unpeeled fresh ginger, thinly sliced

• 1 small Granny Smith apple, peeled, finely chopped (about 150g )

• 2 tablespoons curry powder (preferably Madras)

• 2 1/2 tablespoons plain flour

• 475ml fresh carrot juice

• 675g aubergines (about 2 medium), peeled, cut into 1-inch cubes

• 80ml vegetable oil, divided

• 450g assorted summer squash (such as courgette, yellow crookneck, and pattypan), cut into 1-inch pieces

• 450g green beans, haricots verts, and/or yellow wax beans, trimmed, cut into 2-inch lengths

• 4 ears of corn, husked

• 1 15- to 450g can garbanzo beans (chickpeas), drained

• 2 cups (packed) rocket

• 1/4 cup torn fresh basil

• Test-Kitchen Tip: To release the most flavour from the lemongrass stalk, it's important to coarsely chop and flatten it.

How to make Summer Vegetable Ragout With Carrot-Ginger Sauce

Heat 1 tablespoon oil in large saucepan over medium heat. Add onion, carrot, lemongrass, and ginger; sauté until slightly softened but not brown, about 5 minutes. Add apple and curry powder; sauté until vegetables are tender, about 8 minutes. Add remaining 2 tablespoons oil, then flour and stir 1 to 2 minutes. Gradually pour in carrot juice; bring to boil, whisking constantly. Reduce heat to medium-low; simmer uncovered until sauce is slightly thickened and reduced to generous 600ml , about 20 minutes. Strain sauce through fine strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer. Season to taste with salt and freshly ground pepper. DO AHEAD: Sauce can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm before using.

Preheat oven to 400&def;F. Place aubergine cubes in large bowl. Add 3 tablespoons oil and toss to coat; sprinkle with salt. Spread aubergine cubes in even layer on large rimmed baking sheet. Toss squash and remaining 2 tablespoons oil in same bowl. Sprinkle with salt and pepper. Spread squash in even layer on another large rimmed baking sheet. Roast until squash and aubergine are light golden and tender, turning occasionally, about 25 minutes for squash and 40 minutes for aubergine. Remove baking sheets with vegetables from oven and set aside. Fill large bowl with water and ice. Cook beans in large pot of boiling salted water until just crisp-tender, 2 to 4 minutes, depending on size of beans. Using tongs, transfer beans to bowl of ice water to cool. Drain. Maintain boiling water in same pot; add corn. Cook until corn is just tender, about 5 minutes. Drain corn. Cool slightly. Cut kernels off corn cobs; discard cobs. DO AHEAD: Vegetables can be made 4 hours ahead. Combine all vegetables on large rimmed baking sheet. Let stand at room temperature.

Preheat oven to 204°C. Mix garbanzo beans into vegetables; bake until heated through, about 15 minutes.

Combine hot vegetables and hot carrot-ginger sauce in large bowl. Season to taste with salt and pepper. Stir in rocket and basil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.